Creamy Broccoli Potato Soup

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Creamy Broccoli Potato Soup

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  • 2 1/2 pound russet potato
  • 1 medium onion
  • 4 cup chicken broth, low-sodium
  • 1 cup water
  • 3 cup broccoli, florets
  • 3 cup cheddar cheese, shredded
  • 1/8 teaspoon salt
  • 1/8 teaspoon black pepper, ground


  • Boil or steam all 3 pounds of potatoes until tender.
  • In a large pot, saute 1 chopped onion in olive oil until translucent, then add 1 quart of chicken broth, 1 cup water, and 3 cups of chopped broccoli florets.
  • Roughly chop all but one of the potatoes (set that last one aside for tomorrow) and add them to the broth.
  • Bring soup to a simmer until the broccoli is just cooked, then puree it with an immersion blender, leaving some chunks if you like.
  • Stir in 3 cups shredded cheddar cheese, salt and pepper to taste. Serve!
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